Tseganesh is a loving wife and mother of nine children. She is a key player in the life and future of Daye Bensa, supporting Asefa and Kenean in the day-to-day running of the company’s operations. On top of all that, she is also an entrepreneur, with a local diaper business as a sideline. The Tseganesh batch is a natural process batch, with 48 hours of anaerobic fermentation in the shade and a special drying technique.
During anaerobic fermentation a Tej drink was added to the water. Tej is a traditional ethiopian honey wine made of water, honey and a medicinal shrub called gesho. Generally during the fermentation process, Tej is left for a week or longer in warmer weather, and in cooler climates is generally left for 15 to 20 days. The fermentation of Tej depends on the different micro-organisms that are present in the ingredients, specifically, their substrates. The lactic acid bacteria present during the making of Tej are known to generate an array of chemical compounds during the fermentation process.
This coffee has vinous profile with taste of cherry and tropical fruits. It is a truly remarkable lot, a gastro experiment to highlight Ethiopian traditions.
producer: daye bensa coffee
washing station: gatta, shantawene
region: sidama-bensa, ethiopia
variety: local heirloom
process: 48hrs signature anaerobic in traditional ethiopian wild yeast powered Tej drink
Tasting notes: vinous | red cherry | tropical fruits
Price is for 150 gr.